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Glazed Pumpkin Cookies

Glazed pumpkin cookies with a soft, cakey crumb and a thick vanilla-maple-style glaze. Bake pumpkin cookies at 350°F until lightly set, then top with glaze that sets with a slight drip at the edges.
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Prep Time 20 minutes
Cook Time 12 minutes
glazing set time 30 minutes
Total Time 1 hour 2 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter
  • 1.5 cup sugar
  • 1 cup pumpkin
  • 1 egg
  • 1 tsp vanilla
For thick glaze
  • 2.5 cup powdered sugar
  • 3 tbsp melted butter
  • 3 tbsp milk
  • 1 tsp vanilla
  • 0.5 tsp cinnamon

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the pumpkin cookie dough
  1. Beat the butter and sugar together until smooth. Add the pumpkin, egg, and vanilla and beat again until the mixture looks thick and evenly combined.
  2. Fold in the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until just incorporated. The dough should be cohesive with no visible dry streaks.
  3. Drop the dough in 2-tablespoon rounds onto a sheet pan, spacing them a few inches apart. If the dough looks soft, pause 5 minutes so the rounds hold their shape.
Bake and cool
  1. Bake at 350°F for 10-12 minutes, until the edges look set and the centers still look slightly soft. A light golden color on top is your visual cue.
  2. Cool the cookies completely on the pan before glazing. Waiting for full cooling helps the glaze stay thick and not melt off.
Make and set the glaze
  1. Whisk powdered sugar, melted butter, milk, vanilla, and cinnamon until smooth and thick. The glaze should ribbon slowly and hold its shape rather than running.
  2. Spoon a generous amount of glaze over each cookie, spreading slightly so it covers the top. Let it settle so it partially drips toward the edges.
  3. Let the glazed cookies set for 20-30 minutes before serving. Look for a matte surface that feels firm to the touch.

Notes

Pro tip: For the thick glaze that sets, make sure the cookies are fully cool before topping—warm cookies will thin the glaze. Store in an airtight container for up to 4 days at room temperature. Freezing: glaze cookies freeze well up to 2 months; thaw until the glaze is set again. For a dairy-free option, use plant-based butter and unsweetened non-dairy milk in both the cookie dough (if needed) and glaze.